Poached Eggs with Sautéed Kale and Bacon

• 3 strips bacon⇄
• 2 cups kale⇄
• 1 tbsp olive oil⇄
• salt⇄
• pepper⇄

Place a skillet over medium heat at approximately 160°C. Add bacon strips and cook for about 8 minutes, turning occasionally, until crispy and golden brown. Remove bacon, crumble, and set aside. In the same skillet, using the rendered bacon fat (or add olive oil if needed), add chopped kale and sauté for 3-4 minutes until wilted and vibrant green. Season with salt and pepper, then keep warm.

💡 Use a paper towel to absorb excess bacon fat before sautéing kale if you prefer a lighter dish.

• 2 each large eggs⇄
• 1 tbsp white vinegar⇄

Fill a medium pot with water, add vinegar, and bring to a gentle simmer at about 95°C. Crack each egg into a small bowl. Create a gentle whirlpool in the water with a spoon, then carefully slide each egg into the center of the whirlpool one at a time. Poach for 3-4 minutes until the whites are set but the yolk remains runny. Remove with a slotted spoon and briefly drain on a paper towel.

💡 Use the freshest eggs possible for poaching to ensure the whites hold together better.

Divide the warm sautéed kale between two plates, creating a bed in the center. Gently place a poached egg on top of each kale portion. Sprinkle the crumbled bacon evenly over the eggs and kale for added texture and flavor.

💡 Serve immediately to maintain the warmth of the eggs and kale.